Posts Tagged Ingredients

How to store coriander leaves

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta












Coriander leaves also known as Fresh Coriander, Chinese Parsley or Cilantro  is a common spice used to flavor food. In Indian languages it is also known as Kothamalli, Kotmir, or Dhania Patta.

All parts of the Coriander is used in cooking. The leaves are usually used for garnishing, seeds are used to makes masala and the roots are also used as flavoring food. Roots have a more deeper taste than leaves. But the most used part of a Coriander plant are the leaves, it is often added immediately before serving food.

Coriander contains antioxidants which can delay the spoilage of food which is contains this spice. Both the leaves and roots have properties to keep food fresh but the leaves have a stronger effect.

Coriander leaves needs to be stored in a proper manner to help it keep longer. When the leaves are dried or frozen it looses its aroma. Thus, it should be kept fresh. I have seen some people keeping the Coriander in a glass of water but it soon wilts and gets bad. Some people put it directly in the refrigerator.

The following steps are needed to keep the Coriander leaves fresh for longer:

  1. Clean the fresh leaves by washing the soil off the roots and rinsing the leaves in water.
  2. Put the wet leaves in a newspaper and wrap it well with that newspaper (do not keep any openings otherwise it will get dry faster).
  3. Store the wrapped wet Coriander in the Fruits and  Vegetable section of the refrigerator.
  4. Every time (daily) when you are taking out some of the leaves to use, make the remaining leaves wet before wrapping and storing it again in the refrigerator.


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Ingredient – Suji / Sooji / Rava / Semolina

Various Names

  • known in North India as Sooji, Suji
  • Semolina
  • in South India, Ravey in Kannada, Rava/Ravam/Ravai in Telugu/Tamil, Rava in Malayalam

Popular Recipes using this ingredient:

  • Suji Ladoo
  • rava dosa (South India)
  • upma (South India)
  • Suji Halwa (North India)
  • Greece (“Halvas”)
  • Cyprus (“Halouvas” or “Helva”)
  • Turkey (“Helva”)
  • Iran (“Halva”)
  • Pakistan (“Halva”)
  • Arab countries (“Halwa”)
  • Semolina Pudding (Northwestern Europe and North America)
  • Porridge (In Sweden and Russia)
  • Harisa / Basbosa / Nammora (Middle East)


Compiled By: Blesson Jose
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